All purpose Flour information and usage instruction

All purpose Flour information and usage instruction

  1. Gluten Free Flax & Ancient Grain AP Flour is our first introduction to the market it is a natural and non - gmo ingredient product as well as having from 4-6 organic ingredients but not enough to certify organic. We opt for the best product when we blend each batch and sometimes the natural NON- GMO will out way the organic ingredient.

This flour blend is our play on a Whole Wheat Grain all-purpose flour, so it is a bit heavier.

 Our flours are packed with nutrition and with both flours are made up of complex carbohydrates so in fact the flours work 75% more efficient than regular nonwhole grain carbohydrate foods. A suggestion with both flours is to shake the pouch that it is in and then open it up and dry whisk the flours. This incorporates the blend and brings in air and lightens the flour. After whisking the flour blend bring in your measuring cups and then strike the flour level, this is where less bulk is more. Our flours are whole grains, so the outside hulls are intact with the milling process. You will be able to make your pancakes, waffles, muffins, cookies, bars, quick breads like zucchini, pumpkin, carrot cakes, and other cakes as well, for bread making you will need to do some modifications. We will include recipes for that.

  1. Gluten Free Ancient Grain Baking & Pizza Flour, this is a lighter version of our first award winning flour with the addition of 3 powerful grains, sorghum, millet, and teff. We place the Tapioca Flour or ( cassava root flour at the top of the ingredient list and then reversed the rest of the ingredients)  This flour will make all the other recipes mentioned and works as a great rue and panko like breading with the addition of your favorite seasoning to meats, egg batter coated vegetables and more, let your imagination go.

 This flour also makes a “great pizza crust” that you do not need to pre-bake just follow directions and while your oven is heating place your topping on the rested and pressed out crust on your pizza pans. The more toppings the more minutes to bake keep an eye on the center when it is done the pizza is done.  This makes great bread and rolls as well.  I like a 2/3 blend of this flour with 1/3 of the Flax & Ancient Grain flour for nice buns and rolls as well as Artisan Breads and sour dough bread which can be made with either flour blend. We have numerous customers that love both flours for sourdough. They started out with the Flax & Ancient Grain Flour for a true whole grain artisan bread and then also found they like to use the Organic Baking & Pizza flour for a lighter bread. Both have a nice wholesome taste and very enjoyable to eat.

 ***Our Premium Gold Flours are based on whole grains or the ancient and healthy grains without using gluten.

We do have a disclaimer on the bottom left of the back panel that states that you will need to make modifications with breadmaking.

I will include those very helpful hints below. So, sit back and relax we'll get you feeling like a pro in no time.

 General Baking:

 You should have no difficulty with your pancakes, waffles, muffins, cookies, or cakes. ( If batter seems to running, let it sit for 4-5 minutes it will be just fine)

The flours were not specifically developed for bread making, but we developed a few good recipes on our website.  Below are some suggestions in the use of our flour blends that you may  have already discovered or can share with friends. 

 Additional Premium Gold Gluten Free Flour information:

  1. Our products are great for the vegan and vegetarian, there is no dairy or egg unless you add. You can use alternative liquids or powders for eggs or milk with our recipes and yours.
  2. The ingredients are whole grain, ancient grains, and seeds, which are also complex carbs and work 75% more efficient than normal carbs in our diet.
  3. Our flours have fiber and protein and are a healthy alternative to wheat whole grain and all-purpose flour. 

Baking hints:***Some of the problems new users have with our flours are simple to fix and use some common baking knowledge that is not as common as we thought.

 Waffles:  First off, I like to have my waffle iron very clean and dry then I like to wipe it or brush it down with a good oil that will take the heat like Crisco or canola oil, grapeseed oil, or avocado oil. 

***Note: The waffle batter, will thicken due to the whole grain and fiber of the blend. (If you do not like the batter so thick use less flour or more milk or liquid. By subtracting ¼ level cup or with the milk adding ¼ cup of liquid.)

In a greased and pre-heated waffle pan fill only ¾ full of batter, pour in the middle and spread out slightly with the back of a spoon or spatula and then close the lid.

It depends on your waffle iron – keep this in mind the center of the batter needs to be done before opening. In most cases 3-4 minutes and some 5-6. Test with one first to see where your waffle iron is set at.   If your product is not done close and let cook for another 2 minutes. Each iron is different, and it depends on the life or power of the iron. We have numerous customers that love their waffles. Happy cooking.

 For baking bread: with our recipe attached the batter should be blended with an electric mixer for 4 minutes. Fill the pan 3/4 inches from the top. If you have baked a loaf and the oven does not seem hot enough increase the temperature by 25 F.

This will help finish the baking in the middle that may have caused the separation.

 Bread Making continued: I have suggested a list of things to work thru with our Gluten Free Flours it will make your baking easier and of course your oven must be preheated and let the water and yeast with the natural sugars sit for 10 -12 minutes. The water should be no less than 110 degrees F. to 120 F.

 We have included recipes and hits on other baked items. Please enjoy and stay safe. We hope you find the attached above and below information useful.

I will attach a few other recipes that you may enjoy.

 Subject: Easy Sour Dough Starter

Servings 3 cups

  Ingredients

  • 2 cups all-purpose flour
  • 1 package active dry yeast
  • 2 cups warm water

Instructions

  1. In a glass or ceramic bowl, combine the flour and the yeast using a wooden spoon.**
  2. Pour the warm water over the flour and mix well. 
  3. Loosely cover the bowl with wax paper or plastic wrap.
  4. Place the bowl in a warm place. (I like to put it in the oven and leave the oven light on.)
  5. Allow the sourdough to ferment and bubble for 48 hours, stirring two or three times throughout the two days.
  6. After 48 hours, use some of the sourdough in your favorite recipe and store the remainder in a closed glass or ceramic container in the refrigerator.
  7. To replenish the sourdough, simply add 1 cup of flour and 1 cup of warm water to at least 1/2 a cup of the starter. 
  8. After the sourdough is refrigerated and you are ready to bake again, remove the starter from the refrigerator 24 hours before you are ready to bake so it can activate again.

Recipe Notes

** Do not use any metal spoons or bowls when you make sourdough.

You can use either of our GF Flour with all of the recipes or a blend or our Flax & Ancient Grain AP Flour and our GF Organic Baking & Pizza Flour.  Our blends are very versatile and if read carefully on all attachments you can also add other GF ingredients to make the bread to your liking. Have a wonderful time playing with and enjoying your healthy bread creations. 

                Bread and Bread making alterations to recipes

 Whisk your flour to wake it up and to lighten it up..

  1. Measure whisked flour and then strike off level
  2. If you are baking biscuits or the like you may need to additionally lighten up your Flax & Ancient Grain flour. Here are a few suggestions:
  1. Make sure all ingredients are room temperature
  2. Whist or fork blend all dry ingredients to lighten them up
  3. You can add corn starch, or arrow root flour or tapioca flour or Premium Gold Organic Ancient Grain Baking & Pizza Flour to lighten your recipe up. I suggest taking out 1/3 cup of the first flour and substituting with one of the suggestions listed.
  4. You may also in making bread wish to incorporate additional proteins such as almond or coconut flour. A good starting point is by adding 1-2 TBLS and play with this and correct if you feel necessary. 
  5. Fill your loaf pan ¾ from the top and make sure your pan is greased prior  with Crisco, butter, coconut oil or similar (you may even use parchment paper). Shape your liquidized dough with wet fingers. Pat and make a slight dome shape so your dough will have a direction to develop.  Cover and place in a warm area for 35 -55 minutes. Make sure your oven is preheated to 375F. Less if you like but will take longer. If the crust prematurely browns place a tinfoil tent over the pan and place back in the oven.
  6. Have fun, play and make a great baking option for your loved ones.
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